Description
Fluffy protein pancakes meet savory chicken sausage and cheddar cheese for a delicious and convenient treat. Perfect for meal prepping and busy mornings!
Ingredients
Scale
- 1 cup (120g) protein pancake mix
- 1 cup (240ml) milk
- 1 large egg
- 1 tablespoon (15ml) vegetable oil
- 1 pound (450g) chicken sausage, cooked and crumbled
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
- Whisk together pancake mix, milk, egg, and oil until smooth.
- Combine sausage, cheese, and green onions in a separate bowl.
- Fill each muffin cup 1/3 full with pancake batter. Top with sausage mixture.
- Bake for 15-20 minutes, or until golden brown and toothpick comes out clean.
- Cool in tin for a few minutes before transferring to a wire rack.
Notes
- Storage: Refrigerate in airtight container for up to 4 days.
- Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
Keywords: high protein, pancakes, mini muffins, breakfast, sausage, cheddar cheese, meal prep, easy recipe
